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ERZURUM’DA SÜPERMARETLERDEN TOPLANAN PEYNİR ÖRNEKLERİNDE BELİRLİ MİKROBİYOLOJİK PARAMETRELERİN BELİRLENMESİ

Year 2021, Volume: 46 Issue: 3, 489 - 499, 15.05.2021
https://doi.org/10.15237/gida.GD20121

Abstract

Bu çalışmanın amacı 50 farklı peynir örneğini belirli mikrobiyolojik parametreler açısından değerlendirmektir. Peynirlerde Salmonella spp. ve Listeria spp. varlığı immunomanyetik separasyon ve geleneksel metotlarla araştırılmıştır. 50 örneğin 5’i Listeria spp. açısından pozitif bulunurken, 4’ü Staphylococcus aureus, 2’si şüpheli kabul edilen Salmonella spp. olarak belirlendi. Şüpheli Salmonella spp. izolatları identifikasyon aşamasında Proteus mirabilis olarak tanımlandığından örneklerde Salmonella spp. tespit edilmemiştir. Listeria spp. izolatları Listeria monocytogenes (2/5), Listeria grayi (3/5) olarak tanımlandı. Antibiyotik test sonuçlarına göre, Staphylococcus aureus izolatları tetrasiklin, trimetoprim, gentamisin, kloramfenikol, sulfametoksazol/trimetoprim, siprofloksasin antibiyotiklerine %100 seviyesinde duyarlılık gösterdi. Ayrıca Listeria spp. izolatları kloramfenikol, siprofloksasin ve ampisilin antibiyotiklerine karşı yüksek duyarlılık sergilemiştir.

References

  • Abulreesh, H. H., 2012. Salmonella in the environment. In: Annous, B., Gurtler, J.B., (Eds.), Salmonella distribution, adaptation, control measures and molecular Technologies. 19-50, doi: 10.5772/28201.
  • Anonymous, 2010. Türk Gıda Kodeksi, Mikrobiyolojik Kriterler Tebliğinde Değişiklik Yapılması Hakkında Tebliğ. Tarım ve Köy İşleri Bakanlığı. Ankara, Turkey.
  • Anonymous, 2014. XLD AGAR- For in vitro use only - Catalogue No. PX75. Original: Feb 2003. 2014; Revised / Reviewed: October 2014.
  • Arsalan, S., Ozdemir, F., 2008. Prevalence and antimicrobial resistance of Listeria sp. in homemade white cheese. Food Control, 19: 360-63, doi: 10.1016/j.foodcont.2007.04.009.
  • Ayaz, N. D., Erol, I., 2009. Rapid detection of Listeria monocytogenes in ground Turkey by immunomagnetic separation and polymerase chain reaction. J Rapid Meth Aut Mic, 17: 214-222, doi: 10.1111/j.1745-4581.2009.00172.x.
  • BAM, 2014. Bacteriological Analytical Manual, Chapter 5: Salmonella. Available at: http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm (acessed November 2, 2014).
  • Bennett, R. W., Lancette G. A., 2012. Staphylococcus aureus. Chapter 12. In: FDA’s bacteriological analytical manual. 8th ed. (Revision A). Available at: http://www.cfsan.fd.gov/webam/bam-12.html (accessed May 28, 2012).
  • Borelli, B. M., Ferreira, E. G., Lacerda, I. C. A., Franco, G. R., Rosa C. A., 2006. Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra Brazil. World J Microbiol Biotechnol, 22: 1115-1119, doi: 10.1007/s11274-006-9151-3.
  • Briggiler-Marcó, M., Capra, M. L., Quiberoni, A., Vinderola, G., Reinheimer, J. A., Hynes, E., 2007. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J Dairy Sci, 90: 4532-4542, doi: 10.3168/jds.2007-0180.
  • CLSI. 2014. M100-S24. Performance standards for antimicrobial susceptibility testing; twenty-fourth informational supplements. This document provides updated tables for the Clinical and Laboratory Standards Institute antimicrobial susceptibility testing standards M02-A11, M07-A9, and M11-A8. CLSI, Wayne, PA, USA.
  • Dave, R. I., Shah, N. P., 1998. Ingredient supplementation effects on viability of probiotic bacteria in yoghurt. J Dairy Sci, 81: 2804-2816, doi: 10.3168/jds.S0022-0302(98)75839-4.
  • Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology, Academic Press, San Diego, USA.
  • Hayaloglu, A. A., Guven, M., Fox, P. F., 2002. Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir”. Int Dairy J, 12: 635-648, doi: 10.1016/S0958-6946(02)00055-9.
  • Hitchins, A. D., Jinneman, K., Chen, Y., 2016. Detection of Listeria monocytogenes in foods and environmental samples, and enumeration of Listeria monocytogenes in foods. USA Food and Drug Administration, Bacteriological Analytical Manual.
  • Hossein, M., Hadis, M., Tahere, S., 2010. Determining of antibiotic resistance profile in Staphylococcus aureus isolates. Asian Pac J Trop Dis, 3: 734-737, doi: 10.1016/S1995-7645(10)60176-9.
  • ISO. 2002. Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella sp. Geneva, Switzerland.
  • Kanbakan, U., Con, A. H., Ayar, A., 2004. Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control, 15: 463-470, doi: 10.1016/S0956-7135(03)00131-2.
  • Kavaz Yüksel, A., Yüksel, M., 2015. Determination of certain microbiological quality characteristics of ice cream, detection of Salmonella by conventional and immunomagnetic separation methods and antibiotic susceptibility of Salmonella spp. isolates. J Food Safety, 35(3): 385-394, doi: 10.1111/jfs.12186.
  • Koburger, J. A., Marth, E. H., 1984. Yeast and molds. Compendium of methods for the microbiological examination of foods. In M. L. Speck (Ed.), Washington, D.C. Lynch, M. J., Leon-Velarde, C. G., McEwen, S., Odumeru, J. A., 2004. Evaluation of an automated immunomagnetic separation method for the rapid detection of Salmonella species in poultry environmental samples. J Microbiol Methods, 58: 285-288, doi: 10.1016/j.mimet.2004.04.005.
  • Maturin, L. J., Peeler, J. T., 1998. Aerobic Plate Count, Chapter 3, Bacteriological analytical manual (BAM 8th edition), FDA, Gaitghersburg, MD, USA.
  • Mccabe-Sellers, B. J., Beattie, S. E., 2004. Emerging trends in food borne illness surveillance and prevention. J Am Diet Assoc, 104: 1708-1717, doi: 10.1016/j.jada.2004.08.028.
  • Pesavento, G., Ducci, B., Nieri, D., Comodo, N., Lo Nostro, A., 2010. Prevalence and antibiotic susceptibility of Listeria sp. isolated from raw meat and retail foods. Food Control, 21: 708-713, doi: 10.1016/j.foodcont.2009.10.012.
  • Ponce, E., Khan, A. A., Cheng, C.M., Summage, W.C., Cernglia, C.E., 2008. Prevalence and characterization of Salmonella enteric serovar Weltevreden from imported sea food. Food Microbiol, 25: 29-35, doi: 10.1016/j.fm.2007.09.001.
  • Rambach, A., 1990. New plate medium for facilitated differentiation of Salmonella sp. from Proteus sp. and other enteric bacteria. Appl Environ Microbiol, 56: 301-303.
  • Reij, M. V., Den Aantraker, E. D., ILSI Europe Risk Analysis in Microbiology Task Force., 2004. Recontamination as a source of pathogens in processed foods. Int J Food Microbiol, 91: 1-11, doi: 10.1016/S0168-1605(03)00295-2.
  • Saadat, Y. R., Fooladi, A.A.I., Shapouri, R., Hosseini, M. M., Khiabani, Z.D., 2014. Prevalence of enterotoxigenic Staphylococcus aureus in organic milk and cheese in Tabriz, Iran. Iran J Microbiol, 6: 345-349.
  • Uyttendaele, M., Van Hoorde, I., Debevere, J., 2000. The use of immuno-magnetic separation (IMS) as a tool in a sample preparation method for direct detection of L. monocytogenes in cheese. Int J Food Microbiol, 54(3): 205-212, doi: 1016/S0168-1605(99)00196-8.

DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM

Year 2021, Volume: 46 Issue: 3, 489 - 499, 15.05.2021
https://doi.org/10.15237/gida.GD20121

Abstract

This study aimed to evaluate 50 different cheese samples in terms of certain microbiological parameters. The presence of Salmonella spp. and Listeria spp. in cheeses were investigated by immunomagnetic separation and conventional methods. Staphylococcus aureus was detected in 4 samples, while 2 samples were accepted suspicious of Salmonella spp. and 5/50 samples were found positive with respect to Listeria spp. The suspicious Salmonella spp. isolates were determined as Proteus mirabilis. Therefore, Salmonella spp. were not determined from the samples. The isolates of Listeria spp. were identified as Listeria monocytogenes (2/5), Listeria grayi (3/5). According to antibiotic test results, Staphylococcus aureus isolates showed susceptibility to tetracycline, trimethoprim, gentamicin, chloramphenicol, sulphamethoxazole/trimethoprim, ciprofloxacin at the level of 100%. Additionally, the Listeria spp. isolates displayed high susceptibility to chloramphenicol, ciprofloxacin, and ampicillin.

References

  • Abulreesh, H. H., 2012. Salmonella in the environment. In: Annous, B., Gurtler, J.B., (Eds.), Salmonella distribution, adaptation, control measures and molecular Technologies. 19-50, doi: 10.5772/28201.
  • Anonymous, 2010. Türk Gıda Kodeksi, Mikrobiyolojik Kriterler Tebliğinde Değişiklik Yapılması Hakkında Tebliğ. Tarım ve Köy İşleri Bakanlığı. Ankara, Turkey.
  • Anonymous, 2014. XLD AGAR- For in vitro use only - Catalogue No. PX75. Original: Feb 2003. 2014; Revised / Reviewed: October 2014.
  • Arsalan, S., Ozdemir, F., 2008. Prevalence and antimicrobial resistance of Listeria sp. in homemade white cheese. Food Control, 19: 360-63, doi: 10.1016/j.foodcont.2007.04.009.
  • Ayaz, N. D., Erol, I., 2009. Rapid detection of Listeria monocytogenes in ground Turkey by immunomagnetic separation and polymerase chain reaction. J Rapid Meth Aut Mic, 17: 214-222, doi: 10.1111/j.1745-4581.2009.00172.x.
  • BAM, 2014. Bacteriological Analytical Manual, Chapter 5: Salmonella. Available at: http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm070149.htm (acessed November 2, 2014).
  • Bennett, R. W., Lancette G. A., 2012. Staphylococcus aureus. Chapter 12. In: FDA’s bacteriological analytical manual. 8th ed. (Revision A). Available at: http://www.cfsan.fd.gov/webam/bam-12.html (accessed May 28, 2012).
  • Borelli, B. M., Ferreira, E. G., Lacerda, I. C. A., Franco, G. R., Rosa C. A., 2006. Yeast populations associated with the artisanal cheese produced in the region of Serra da Canastra Brazil. World J Microbiol Biotechnol, 22: 1115-1119, doi: 10.1007/s11274-006-9151-3.
  • Briggiler-Marcó, M., Capra, M. L., Quiberoni, A., Vinderola, G., Reinheimer, J. A., Hynes, E., 2007. Nonstarter Lactobacillus strains as adjunct cultures for cheese making: in vitro characterization and performance in two model cheeses. J Dairy Sci, 90: 4532-4542, doi: 10.3168/jds.2007-0180.
  • CLSI. 2014. M100-S24. Performance standards for antimicrobial susceptibility testing; twenty-fourth informational supplements. This document provides updated tables for the Clinical and Laboratory Standards Institute antimicrobial susceptibility testing standards M02-A11, M07-A9, and M11-A8. CLSI, Wayne, PA, USA.
  • Dave, R. I., Shah, N. P., 1998. Ingredient supplementation effects on viability of probiotic bacteria in yoghurt. J Dairy Sci, 81: 2804-2816, doi: 10.3168/jds.S0022-0302(98)75839-4.
  • Harrigan, W.F., 1998. Laboratory Methods in Food Microbiology, Academic Press, San Diego, USA.
  • Hayaloglu, A. A., Guven, M., Fox, P. F., 2002. Microbiological, biochemical and technological properties of Turkish White cheese “Beyaz Peynir”. Int Dairy J, 12: 635-648, doi: 10.1016/S0958-6946(02)00055-9.
  • Hitchins, A. D., Jinneman, K., Chen, Y., 2016. Detection of Listeria monocytogenes in foods and environmental samples, and enumeration of Listeria monocytogenes in foods. USA Food and Drug Administration, Bacteriological Analytical Manual.
  • Hossein, M., Hadis, M., Tahere, S., 2010. Determining of antibiotic resistance profile in Staphylococcus aureus isolates. Asian Pac J Trop Dis, 3: 734-737, doi: 10.1016/S1995-7645(10)60176-9.
  • ISO. 2002. Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella sp. Geneva, Switzerland.
  • Kanbakan, U., Con, A. H., Ayar, A., 2004. Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control, 15: 463-470, doi: 10.1016/S0956-7135(03)00131-2.
  • Kavaz Yüksel, A., Yüksel, M., 2015. Determination of certain microbiological quality characteristics of ice cream, detection of Salmonella by conventional and immunomagnetic separation methods and antibiotic susceptibility of Salmonella spp. isolates. J Food Safety, 35(3): 385-394, doi: 10.1111/jfs.12186.
  • Koburger, J. A., Marth, E. H., 1984. Yeast and molds. Compendium of methods for the microbiological examination of foods. In M. L. Speck (Ed.), Washington, D.C. Lynch, M. J., Leon-Velarde, C. G., McEwen, S., Odumeru, J. A., 2004. Evaluation of an automated immunomagnetic separation method for the rapid detection of Salmonella species in poultry environmental samples. J Microbiol Methods, 58: 285-288, doi: 10.1016/j.mimet.2004.04.005.
  • Maturin, L. J., Peeler, J. T., 1998. Aerobic Plate Count, Chapter 3, Bacteriological analytical manual (BAM 8th edition), FDA, Gaitghersburg, MD, USA.
  • Mccabe-Sellers, B. J., Beattie, S. E., 2004. Emerging trends in food borne illness surveillance and prevention. J Am Diet Assoc, 104: 1708-1717, doi: 10.1016/j.jada.2004.08.028.
  • Pesavento, G., Ducci, B., Nieri, D., Comodo, N., Lo Nostro, A., 2010. Prevalence and antibiotic susceptibility of Listeria sp. isolated from raw meat and retail foods. Food Control, 21: 708-713, doi: 10.1016/j.foodcont.2009.10.012.
  • Ponce, E., Khan, A. A., Cheng, C.M., Summage, W.C., Cernglia, C.E., 2008. Prevalence and characterization of Salmonella enteric serovar Weltevreden from imported sea food. Food Microbiol, 25: 29-35, doi: 10.1016/j.fm.2007.09.001.
  • Rambach, A., 1990. New plate medium for facilitated differentiation of Salmonella sp. from Proteus sp. and other enteric bacteria. Appl Environ Microbiol, 56: 301-303.
  • Reij, M. V., Den Aantraker, E. D., ILSI Europe Risk Analysis in Microbiology Task Force., 2004. Recontamination as a source of pathogens in processed foods. Int J Food Microbiol, 91: 1-11, doi: 10.1016/S0168-1605(03)00295-2.
  • Saadat, Y. R., Fooladi, A.A.I., Shapouri, R., Hosseini, M. M., Khiabani, Z.D., 2014. Prevalence of enterotoxigenic Staphylococcus aureus in organic milk and cheese in Tabriz, Iran. Iran J Microbiol, 6: 345-349.
  • Uyttendaele, M., Van Hoorde, I., Debevere, J., 2000. The use of immuno-magnetic separation (IMS) as a tool in a sample preparation method for direct detection of L. monocytogenes in cheese. Int J Food Microbiol, 54(3): 205-212, doi: 1016/S0168-1605(99)00196-8.
There are 27 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Arzu Kavaz Yüksel 0000-0001-8292-9259

Mehmet Yüksel 0000-0001-6566-1385

Publication Date May 15, 2021
Published in Issue Year 2021 Volume: 46 Issue: 3

Cite

APA Kavaz Yüksel, A., & Yüksel, M. (2021). DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM. Gıda, 46(3), 489-499. https://doi.org/10.15237/gida.GD20121
AMA Kavaz Yüksel A, Yüksel M. DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM. The Journal of Food. May 2021;46(3):489-499. doi:10.15237/gida.GD20121
Chicago Kavaz Yüksel, Arzu, and Mehmet Yüksel. “DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM”. Gıda 46, no. 3 (May 2021): 489-99. https://doi.org/10.15237/gida.GD20121.
EndNote Kavaz Yüksel A, Yüksel M (May 1, 2021) DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM. Gıda 46 3 489–499.
IEEE A. Kavaz Yüksel and M. Yüksel, “DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM”, The Journal of Food, vol. 46, no. 3, pp. 489–499, 2021, doi: 10.15237/gida.GD20121.
ISNAD Kavaz Yüksel, Arzu - Yüksel, Mehmet. “DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM”. Gıda 46/3 (May 2021), 489-499. https://doi.org/10.15237/gida.GD20121.
JAMA Kavaz Yüksel A, Yüksel M. DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM. The Journal of Food. 2021;46:489–499.
MLA Kavaz Yüksel, Arzu and Mehmet Yüksel. “DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM”. Gıda, vol. 46, no. 3, 2021, pp. 489-9, doi:10.15237/gida.GD20121.
Vancouver Kavaz Yüksel A, Yüksel M. DETERMINATION OF CERTAIN MICROBIOLOGICAL PARAMETERS ON CHEESE SAMPLES COLLECTED FROM SUPERMARKETS IN ERZURUM. The Journal of Food. 2021;46(3):489-9.

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